Broil fish with dressing until done. (Thin pieces will not need to beturned. Thicker pieces will need to be broiled on each side. Do not overcook. Remove fish from the broiler when the flesh is still slightly translucent in the middle. It will finish cooking to melt-in-your-mouth perfection from the heat held in the pan and fish.)

Immediately after removing halibut from the broiler, poor lemon butter sauce over the top (the heat from the fish will cook the egg yolk sufficiently).

Serve on a bed of rice.

Juneau Outdoorsman Butch Carber likes to cook the fish his wife catches. He’s experienced at cooking in the wilderness as well as in the urban kitchen. Having tried many halibut recipes over the years, this has proven to be their favorite halibut recipe. It enhances the wonderful flavor of fresh or frozen halibut.

Subscribe to Fish and Wildlife News to receive a monthly notice about the new issue and the articles.